In large pot, melt butter over medium heat. Add chopped onion and celery, cook, stirring occasionally, until tender, about 3 minutes. Add diced potatoes and chicken broth. Bring to boil over high heat and cook until potatoes are very tender, 12 to 15 minutes. Reduce heat to low, then stir in milk and half and half. Add Cheddar cheese and pepper. Stir just until the cheese is melted and soup is smooth. Serve with croutons. Serves 4.

Miranda Lambert's Meat Loaf

2 pounds ground beef

1 pound mild breakfast sausage

1/2 sleeve crushed Ritz crackers

2 eggs

1 dash Worcestershire sauce

1 teaspoon prepared mustard

1/2 cup brown sugar

1/4 cup ketchup

1/2 cup finely chopped green pepper

1/2 cup chopped onion

Mix all ingredients together in baking dish. Bake at 350° for 1 hour. For topping: Blend together 1 cup ketchup and 1/4 cup brown sugar. After baking, pour grease off. Spread topping over meat generously. Place pan back in oven for 15 minutes to bake.

Pineapple Ham Bake

2 8-ounce cans unsweetened crushed pineapple

2/3 cups packed brown sugar

1 tablespoon vinegar

2 teaspoons ground mustard

1 pound fully cooked ham cut into 1/4-inch pieces

Combine the first 4 ingredients into ungreased 2-quart baking dish. Mix well. Stir in ham. Bake, uncovered, at 350° for 30 to 40 minutes until well heated through. Serve with a slotted spoon. Serves 8.

Scalloped Potatoes and Ham

1 10 3/4-ounce can condensed cheddar cheese soup, undiluted

1 10 3/4-ounce can condensed cream of mushroom soup, undiluted

1 cup 2 % milk

10 medium potatoes, peeled and thinly sliced

3 cups cubed fully cooked ham

2 medium onions, chopped

1 teaspoon paprika

1 teaspoon pepper

Combine soups and milk in a small bowl. Layer half of the potatoes, ham, onion and soup mixture in a greased 5-quart slow cooker. Repeat layers. Sprinkle with paprika and pepper. Cover and cook on low for 8 to 10 hours or until potatoes are tender.

Cut each squash in half lengthwise; discard seeds. Place squash cut-side down in two 13-by-9-inch baking dishes, add 1/2 inch water. Bake, uncovered, at 350° for 1 hour. Turn squash over sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy, stir in pecans. Spoon into squash cavities. Bake 15 to 20 minutes longer or until filling is lightly browned and squash is tender.

Chive Smashed Potatoes

4 pounds red potatoes, quartered

2 teaspoons chicken, bouillon granules

1 8-ounce carton spreadable chive and onion cream cheese

1/2 cup half and half cream

1/4 cup butter, cubed

1 teaspoon salt

1/4 teaspoon pepper

Place potatoes and bouillon in a Dutch oven and cover with 8 cups of water. Bring to a boil. Reduce heat. Cover and cook for 15 to 20 minute or until tender. Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper.

Comforting Carrot Casserole

4 cups sliced fresh carrots

1 cup cubed process chesse (Velveeta)

2 tablespoons dried minced onion

1/4 cup butter, melted

1 cup crushed potato chips

Place 1 inch of water in large saucepan, add carrots. Bring to a boil. Reduce heat. Cover and simmer for 7 to 9 minutes or until crisp tender. Drain. Place carrots in a greased shallow 2-quart baking dish. Top with the cheese and onion. Drizzle with butter. Sprinkle with the potato chips. Cover and bake at 350° for 20 to 25 minutes until bubbly. Serves 8.